Gourmet rice for the most demanding paellas
Particularly suited for paellas, although it can also be used for mellow rice and rice in broth. The Bomba variety is grown in Valencian since the Middle Age, and retained by genetic selection in the « Estación Arrocera » of Sueca (Valencia) since 1929. Its production is limited due to the delicacy of its cultivation. It is a variety of short grain with a pearl grey colour. Its size is identical to round grain rice, sometimes even smaller, but the size of the Bomba increase more than twice during cooking.
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The Bomba variety offers a large capacity of broth absorption. It a rice with firm grains that do not stick. Unlike most commercial varieties, once cooked, the grain becomes more consistent, it is more tasty and juicy, especially a few minutes after removing it from the heat. Another important advantage of this variety is its resistance to overcooking. Once the starch gelatinised, the Bomba opens transversely instead of longitudinally, so that it retains a nice texture, even if you have extended the cooking a few minutes by mistak
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